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Cooling Cucumber with Creamy Avocado

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This cooling cucumber with creamy avocado is a quick and refreshing no-cook side dish, perfect for warm weather and clean eating. Naturally vegan, dairy-free, and Whole30-compliant, it’s a crisp, hydrating salad or dip bursting with fresh flavor.

Ingredients

  • 1 large cucumber (English or Persian preferred)
  • 1 ripe avocado
  • 1–2 teaspoons fresh lime or lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1 small garlic clove, minced
  • Optional: 1 tablespoon fresh dill or chopped cilantro

Instructions

  1. Peel cucumber (optional) and slice or dice into bite-sized pieces.
  2. Halve the avocado, remove the pit, and scoop the flesh into a bowl.
  3. Lightly mash the avocado with a fork, leaving some chunks for texture.
  4. Mix in lime or lemon juice, olive oil, salt, pepper, and any optional garlic or herbs.
  5. Gently fold in the cucumber until evenly coated.
  6. Chill for 10–15 minutes for extra refreshment, or serve immediately.

Notes

  • Best Served Fresh: Avocado can brown quickly, so this dish is best eaten shortly after preparing.
  • Storage Tip: Store with plastic wrap pressed against the surface to reduce browning.
  • Flavor Variations: Add cherry tomatoes, diced red onion, or a pinch of cumin for a twist.
  • Dip Option: Fully mash avocado and finely chop cucumber for a creamy dip consistency.

Nutrition

Find it online: https://cookedbymaya.com/cooling-cucumber-with-creamy-avocado/